Braised Duck With Mushroom Wine Sauce

Ingredients

• 2 ducks
• flour for dredging
• oil
• 1 cup Chablis wine
• 1 cup broth
• salt and pepper to taste
• mushrooms, chopped
• chives, chopped
• parsley, chopped
• flour for thickening

Method

1. 1 Rub ducks with flour and oil, then brown in a hot oven (425°F) for a short time.
2. 2 Mix wine and broth, season with salt and pepper. Braise ducks until tender.
3. 3 Remove ducks to keep warm. Add chopped mushrooms, chives, and parsley to the braising liquid.
4. 4 Reduce sauce, thickening with a little flour if needed. Serve ducks with sauce poured around.